EP1472270B1 - Fraktionierung von phytosterolestern in öl - Google Patents

Fraktionierung von phytosterolestern in öl Download PDF

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Publication number
EP1472270B1
EP1472270B1 EP03734819.0A EP03734819A EP1472270B1 EP 1472270 B1 EP1472270 B1 EP 1472270B1 EP 03734819 A EP03734819 A EP 03734819A EP 1472270 B1 EP1472270 B1 EP 1472270B1
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Prior art keywords
phytosterol
mainly
phytostanol
diacylglycerol
esters
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English (en)
French (fr)
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EP1472270A1 (de
Inventor
Einav Gako-Golan
Sobhi Basheer
Dorit Plat
Gai Ben-Dror
Orly Farkash
Elzaphan Hotam
Zohar Goldshmit
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Enzymotec Ltd
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Enzymotec Ltd
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/64—Fats; Fatty oils; Ester-type waxes; Higher fatty acids, i.e. having at least seven carbon atoms in an unbroken chain bound to a carboxyl group; Oxidised oils or fats
    • C12P7/6436—Fatty acid esters
    • C12P7/6445—Glycerides
    • C12P7/6458—Glycerides by transesterification, e.g. interesterification, ester interchange, alcoholysis or acidolysis
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07J—STEROIDS
    • C07J9/00—Normal steroids containing carbon, hydrogen, halogen or oxygen substituted in position 17 beta by a chain of more than two carbon atoms, e.g. cholane, cholestane, coprostane
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B3/00—Refining fats or fatty oils
    • C11B3/12—Refining fats or fatty oils by distillation
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B7/00—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B7/00—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils
    • C11B7/0008—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils by differences of solubilities, e.g. by extraction, by separation from a solution by means of anti-solvents
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C11C3/003—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fatty acids with alcohols
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
    • C11C3/10—Ester interchange
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/64—Fats; Fatty oils; Ester-type waxes; Higher fatty acids, i.e. having at least seven carbon atoms in an unbroken chain bound to a carboxyl group; Oxidised oils or fats
    • C12P7/6436—Fatty acid esters
    • C12P7/6445—Glycerides
    • C12P7/6454—Glycerides by esterification
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/64—Fats; Fatty oils; Ester-type waxes; Higher fatty acids, i.e. having at least seven carbon atoms in an unbroken chain bound to a carboxyl group; Oxidised oils or fats
    • C12P7/6436—Fatty acid esters
    • C12P7/6445—Glycerides
    • C12P7/6472—Glycerides containing polyunsaturated fatty acid [PUFA] residues, i.e. having two or more double bonds in their backbone

Definitions

  • the present invention relates to compositions of matter which comprise diacylglycerol(s) (DAG), mainly 1,3-diacylglycerol(s), and phytosterol and/or phytostanol ester(s) (PSE) and optionally monoglycerides, dissolved or dispersed in edible fish oil, to their preparation and various uses, particularly as dietary nutrients, as food supplements and/or as ingredients in the food industry.
  • DAG diacylglycerol(s)
  • PSE phytostanol ester
  • the present invention relates to products of alcoholysis, esterification and/or interesterification of phytosterol(s) and/or phytostanol(s) in oil using an immobilized, optionally surfactant-coated, lipase.
  • the invention relates to new mixtures of phytosterol and/or phytostanol ester(s) in edible fish oil.
  • Such mixtures usually comprise an oily fraction that contains, inter alia, diacylglycerol(s) and phytosterol and/or phytostanol ester(s) of mainly unsaturated fatty acids, and a paste-like fraction that contains diacylglycerol(s) and phytosterol and/or phytostanol ester(s) of mainly saturated fatty acids.
  • the present invention further provides a variety of novel, enriched mixtures of diglyceride(s) and phytosterol and/or phytostanol ester(s) in fish oil, obtained by further fractionation of the mixtures of the invention.
  • the present invention further relates to highly purified phytosterol and/or phytostanol ester(s) and mixtures of esters obtained by the said fractionation process.
  • phytosterols covers plant sterols and plant stanols. Plant sterols are naturally occurring substances present in the diet as minor components of vegetable oils. Plant sterols have a role in plants similar to that of cholesterol in mammals, e.g. forming cell membrane structures. In human nutrition, both free plant sterols and free plant stanols are beneficiary.
  • phytosterols and phytosterol esters are currently being used in three main industrial categories, namely pharmaceuticals, cosmetics and alimentary products.
  • phytosterols have been shown to reduce serum cholesterol and thus reduce the risk of cardiovascular diseases (CVD) [ Pollak, O.J. (1953) Circulation, 7, 702-706 ].
  • CVD cardiovascular diseases
  • phytosterols are not fat-soluble, esterification processes were developed for producing fat-soluble phytosterol esters.
  • Available common foods that contain phytosterol esters are mainly oils, margarines and to some extent dairy products. Many other current food products contain phytosterol esters, inter alia, pasta and chocolate products, to name but few.
  • Incorporation of phytosterol esters in nutritional products appears to be of significance, and easily provides dietary alternatives for serum cholesterol reduction preventive therapy in a normal population in the case of preliminary cholesterolemia and, in combination with statins, in severe hypercholesterolemia.
  • Diglycerides contain only two fatty acids per molecule of fat, instead of three. The major part of the two fatty acids are located mainly on each end of the fat molecule (generally referred as 1,3 positions). In nutrition, this composition of diglycerides with the unique position of fatty acids is of significant difference.
  • the body digests DAG oil same as a conventional oil. However, one of the digestion components is different, due to the original position of the two fatty acids on the DAG oil.
  • the gut does not prefer to reassemble fat-rich particles using this digestion component, and this is reflected by a lower number of fat-rich particles in the blood following a meal containing DAG oil. As a result, the digestion component is completely disassembled in the gut.
  • DAG oil In people with high, particularly excess body weight and body mass index (BMI), long-term consumption of DAG oil may affect body weight and body fat changes.
  • BMI body weight and body mass index
  • WO01/32035 teaches olive oil-based products, based on especially higher grades of olive oils (such as virgin olive oils), comprising plant stanol esters and/or plant sterol esters.
  • US Patent No. 5,843,499 discloses oil extractable from corn fiber that contains ferulate esters (phytosterol esters which are esterified to ferulic acid), in particular sitostanyl ester, which has been shown to have cholesterol-lowering activity. It is mentioned that corn fiber oil (containing about 73% fat (triacylglycerol), 8% sterol (fatty acyl) esters, 4% free sterols, 6% diacylglycerols and 6% ferulate (sterol esters) is used as an additive to supplementary food for reducing cholesterol level.
  • ferulate esters phytosterol esters which are esterified to ferulic acid
  • sitostanyl ester which has been shown to have cholesterol-lowering activity. It is mentioned that corn fiber oil (containing about 73% fat (triacylglycerol), 8% sterol (fatty acyl) esters, 4% free sterols, 6% diacylglycerols and 6% ferulate (sterol esters) is used
  • US Patent No. 6,326,050 discloses a composition consisting of oil or fat, a diacylglycerol, a free phytosterol and tocopherol, dissolved or dispersed in the oil or fat.
  • WO01/75083 describes a process for selective alcoholysis or esterification (interesterification) of free sterols (including phytosterols) in a fat-based product, using an immobilized, optionally surfactant-coated, lipase.
  • the reaction takes place in the presence of triglycerides contained in the fat-based product, optionally following addition of at least one carboxylic fatty acid or ester derivative thereof.
  • selective alcoholysis means that the process causes alcoholysis or esterification of the free sterol, without causing a significant change in the identity or positional distribution of the fatty acyl groups on the glycerol backbone of the triglycerides present in the oil- or fat-based product, e.g. butterfat.
  • This publication describes modified butterfat compositions and low cholesterol food preparations obtained by the described process, and further describes the in situ obtained fat-based products enriched with phytosterol esters.
  • WO 01/75083 does not provide any details of the composition and constituents of the products obtained by the said selective esterification reaction or their physical properties, neither does it teach or suggest specific enrichment steps of the products obtained, for improved uses of the obtained combinations of diacylglycerol(s) and phytosterol and/or phytostanol ester(s) or the corresponding enriched products.
  • WO 00/73407 A relates to vegetal sterol-containing fat compositions and process for producing same. These compositions are capable of providing a cholesterol absorption inhibiting effect.
  • the compositions disclosed in WO 00/73407 comprise a plant sterol fatty acid ester and from 10 to 70% by weight of a partial glyceride.
  • an object of present invention to provide an edible composition consisting of phytosterol and/or phytostanol ester(s) and diacylglycerol(s) in fish oil, which may further optionally comprises monoglycerides.
  • composition as a dietary nutritional supplement (food additive) or as an ingredient in alimentary products.
  • the invention relates to a composition of matter as claimed in any one of claims 1 to 11 which comprises at least one diacylglycerol that are mainly 1,3-diacylglycerol(s) and at least one phytosterol and/or phytostanol ester dissolved or dispersed in an edible fish oil.
  • composition of matter according to the invention preferably comprises from 1 to 99wt% diacylglycerol(s) and from 1 to 99wt% phytosterol and/or phytostanol ester(s) dissolved or dispersed in edible fish oil, and may further optionally comprise monoglycerides.
  • the composition of matter according to the invention comprises 1 to 99wt% diacyglycerols, from 1 to 99wt% phytosterol and/or phytostanol esters and from 0 to 50wt% monoglycerides and from 1 to 99wt% triacyglycerol (s). More particularly, the composition of matter according to the invention comprises from 3 to 50wt% diacyglycerols, from 7 to 48 wt % phytosterol and/or phytostanol esters and from 2 to 90wt% triacyglycerol(s).
  • the phytosterol esters may be selected from the group consisting of beta-sitosterol, campesterol, stigmasterol and brassicasterol esters.
  • the phytostanol esters may be selected from the group consisting of stigmasterol, campestanol and sitostanol.
  • the said phytosterol and/or phytostanol esters are esters of C 14 -C 22 , preferably C 16 -C 18 saturated or unsaturated fatty acids, particularly oleic, linoleic, linolenic, palmitic and stearic acids.
  • the diacylglycerol(s) are preferably 1,3-di-fatty acyl glycerol(s).
  • the invention relates to a dietary food supplement and alimentary products comprising the composition of matter according to the invention.
  • the invention provides a process for preparing a composition of matter according to the invention, which process comprises the step of esterifying the phytosterol(s) and/or phytostanol(s) in fish oil to give a product (referred to as Mixture A) consisting of phytosterol and/or phytostanol esters and diglycerides in fish oil , wherein said product comprises two visibly distinct fractions being an oil fraction comprising diacylglycerol(s), triacylglycerol(s) and phytosterol and/or phytostanol esters of mainly unsaturated fatty acid(s) and a paste-like fraction comprising diacylglycerol(s), triacylglycerol(s) and phytosterol and/or phytostanol esters of mainly saturated fatty acid(s).
  • Mixture A consisting of phytosterol and/or phytostanol esters and diglycerides in fish oil
  • said product comprises two visibly distinct fractions being an oil fraction comprising diacylglycerol(s
  • said oil fraction contains about 10-20% by weight of phytosterol and/or phytostanol esters of mainly unsaturated fatty acid(s) and said paste-like fraction contains about 30-35% by weight of phytosterol and/or phytostanol esters of mainly saturated fatty acid(s).
  • the phytosterol and/or phytostanol esters employed in the process of the invention are esters of C 14 -C 22 , preferably C 16 -C 18 saturated or unsaturated fatty acids, particularly oleic, linoleic, linolenic, palmitic and stearic acids.
  • Particular phytosterols are selected from the group consisting of beta-sitosterol, campesterol, stigmasterol, brassicasterol, and particular phytostanols are selected from the group consisting of campestanol and sitostanol.
  • the invention in another embodiment, relates to a process for obtaining a product containing ester(s) of phytosterols and/or phytostanols with saturated or unsaturated fatty acids, said process comprising the steps of (a) esterifying phytosterol(s) and/or phytostanols in fish oil to give a first product (referred to as Mixture A), said first product comprising two visibly distinct fractions, the first fraction being an oil fraction which comprises diacylglycerol(s), triacylyglycerol(s) and phytosterol and/or phytostanol ester(s) of mainly unsaturated fatty acid(s), and the second fraction being a paste-like fraction which comprises diacylglycerol(s), triacylyglycerol(s) and phytosterol and/or phytostanol ester(s) of mainly saturated fatty acid(s), and (b) separating the two fractions of said Mixture A, to give a first product (referred to as Mixture B) which comprises diacy
  • the separation of the two fractions of Mixture A may be carried out by centrifugation.
  • the content of phytosterol and/or phytostanol esters in Mixture B may be further enriched to form a product (referred to as Mixture B1) comprising at least 50% by weight of phytosterol and/or phytostanol esters of mainly saturated fatty acids.
  • Mixture B may be enriched by treatment with hexane, or it may be enriched by treatment with toluene, to give substantially pure phytosterol and/or phytostanol esters (at least 98% by weight) of mainly saturated fatty acids (referred to as Mixture B2).
  • the content of phytosterol and/or phytostanol esters in said Mixture C may be further enriched to give a product (referred to as Mixture C1) comprising at least 25% by weight of phytosterol and/or phytostanol esters of mainly unsaturated fatty acids.
  • Mixture C may be enriched by treatment with acetone, or by treatment with toluene, to give pure phytosterol and/or phytostanol esters (at least 95% by weight) of mainly unsaturated fatty acids (referred to as Mixture C2).
  • the invention relates to a dietary nutrient, alimentary product or food supplement as claimed in claim 12 or claims 24 to 26, which comprises diacylglycerol(s), triacylyglycerol(s) and phytosterol and/or phytostanol ester(s) of mainly unsaturated fatty acid(s) and/or of mainly saturated fatty acid(s).
  • the dietary nutrient, alimentary product or food supplement may further comprise monoglycerides.
  • the invention also relates to said dietary nutrient, alimentary product or food supplement, in dosage unit form, preferably a tablet or capsule.
  • the dietary nutrient or alimentary product according to the invention may be any one of low-cholesterol butter, cocoa butter, anhydrous milk fat, ice cream, coffee whitener and cream, dairy product, particularly cheese and other cholesterol-containing foods.
  • diacyl glycerol(s) mainly 1,3-diacyl glycerol(s) (DAG) and phytosterol and/or phytostanol ester(s) (PSE) in fish oil
  • DAG 1,3-diacyl glycerol
  • PSE phytostanol ester(s)
  • phytosterol esters instead of the conventional free phytosterols, it is easier to increase their concentration in the mixture.
  • crystalline plant sterols do not to a significant degree dissolve in the micelli phase in the alimentary canal, and are therefore not capable of efficiently inhibiting cholesterol absorption.
  • fish oil is only to a limited degree capable of dissolving free sterols. Only in a dissolved form do sterols inhibit the absorption of cholesterol.
  • the main feature of the present invention is a composition consisting essentially of diacylglycerol(s) and phytosterol and/or phytostanol ester(s) dissolved or dispersed in edible fish oil.
  • the composition of the present invention may be useful as a dietary nutrient, as a food supplement and/or as an ingredient in the food industry.
  • compositions of the invention may be obtained, e.g., by using the selective alcoholysis or (inter)-esterification process described in WO01/75083 . It has now been found that the oil product which may be obtained by the selective phytosterol esterification as described in WO 01/75083 or a similar process, consists of two fractions, each of which contains diglyceride(s) and a different type of phytosterol and/or phytostanol ester(s).
  • the selective alcoholysis or interesterification product is a mixture constituted of two fractions (oil and paste), wherein the phytosterol and/or phytostanol ester(s) of saturated fatty acids are substantially contained in one fraction, while esters of unsaturated fatty acids are substantially contained in the other fraction.
  • the present invention further provides a process for preparing said composition, which process comprises an esterification step of phytosterol(s) and/or phytostanol(s) in fish oil, to produce a product (referred to as Mixture A) consisting of phytosterol and/or phytostanol esters and diglycerides in said fish oil.
  • This product comprises two visibly distinct fractions (layers), namely an oil fraction which contains diglycerides, triglycerides and phytosterol and/or phytostanol esters of mainly unsaturated fatty acid(s), and a paste-like fraction (spread) which contains diglycerides, triglycerides and phytosterol and/or phytostanol esters of mainly saturated fatty acid(s).
  • Mixture B which comprises diglycerides, triglycerides and phytosterol and/or phytostanol esters of mainly saturated fatty acids
  • Mixture C which comprises diglycerides, triglycerides and phytosterol and/or phytostanol esters of mainly unsaturated.
  • the content of phytosterol and/or phytostanol esters in Mixtures B and C may optionally further enriched.
  • the present invention enables the enrichment of any naturally occurring oil with sterol-esters and diacylglycerols.
  • the said Mixtures B and C can be subjected to further enrichment steps of the phytosterol and/or phytostanol esters contained in each layer.
  • the fractionation process of the invention comprises the enrichment of said Mixture A, to give varied new mixtures, as follows:
  • phytosterol esters can be useful in a wide scope of applications such as, for example, in the food industry, both as a final product such as a dietary nutrient, and as a functional ingredient in alimentary products and as a food supplement.
  • the mixtures of the invention can also be prepared by simple blending of diglyceride(s) and phytosterol or phytostanol ester(s) in edible fish oil.
  • the invention further provides various blends of diglyceride(s) and phytosterol or phytostanol ester(s) in edible fish oil.
  • these blends may contain 1-99wt% phytosterol or phytostanol ester(s), 1-99wt% diglycerides and no or up to 50wt% monoglycerides, preferably 3-50wt% diglycerides and 7-48wt% phytosterol or phytostanol esters.
  • compositions in which the type of phytosterol and/or phytostanol ester(s) is pre-determined are of great importance. More specifically, according to the present invention it is possible to prepare a composition in which the phytosterol and or phytostanol ester(s) in the composition are pre-determined by adding the desired phytosterol(s) and/or phytostanol(s) to a particular fish oil during the esterification process.
  • the separation, following the esterification process, of the oil and paste-like fractions provides a composition consisting of mainly the desired phytosterol and/or phytostanol ester(s), containing unsaturated fatty acid residues and/or a composition consisting of mainly the desired phytosterol and/or phytostanol ester(s) containing saturated fatty acid residues.
  • the triglycerides in the oil and/or fat may serve as an internal source for fatty acyl group(s) in the phytosterol and/or phytostanol esterification process.
  • free fatty acid(s) and/or their derivatives may serve as an external source for acyl groups.
  • the purification and enrichment processes of the invention can also provide highly purified phytosterol and/or phytostanol esters.
  • composition and nutrients of the invention may be formulated in dosage unit forms.
  • orally administrable dosage forms may be a tablet or capsule.
  • Each dosage unit for oral administration may contain the recommended daily amount of a mixture of the invention, or parts or multiplications thereof.
  • the recommended dose is usually determined by the attending physician or dietician, and would depend on the age, sex, weight and general condition of the prospective consumer.
  • any pharmaceutical carrier routinely used for preparing solid formulations may be used, for example, magnesium stearate, starch, terra alba, talc, gelatin, acacia, stearic acid, lactose and sucrose.
  • any routine encapsulation is suitable, for example using the said carriers in a hard gelatin capsule shell.
  • Soft gelatin shell capsules may also be prepared by using any pharmaceutical carrier routinely used for preparing dispersions or suspensions, such as aqueous gums, celluloses, silicates or oils, which can be incorporated in a soft gelatin capsule shell.
  • Mixture A is defined as the mixture obtained following either direct esterification and/or alcoholysis + interesterification of phytosterols and/or phytostanols in oil in the presence of either free fatty acids and/or the corresponding mono-, di- or tri-glycerides.
  • Mixture A is defined as the mixture obtained following either direct esterification and/or alcoholysis + interesterification of phytosterols and/or phytostanols in oil in the presence of either free fatty acids and/or the corresponding mono-, di- or tri-glycerides.
  • Mixture A will, therefore, contain phytosterol esters and the residue of free phytosterols that did not undergo esterification.
  • mixture A resulting from reaction between phytosterols and natural fat or oil will contain diglycerides, monoglycerides and some concentration of free fatty acids. Enrichment in diglycerides and monoglycerides is achieved through the "donation" of fatty acids from triglycerides to the phytosterol esters formation.
  • the two phases are distinct by the type of phytosterol esters they contain.
  • the oil phase (fraction C) is enriched with esters of unsaturated fatty acids, such as, for example, oleic, linoleic and linolenic acids
  • the spread phase (fraction B) is enriched with esters of saturated fatty acids, such as for example, palmitic and stearic acids.
  • Separation of mixture A to fraction B and fraction C can be obtained by centrifugation of mixture A for 5-60 minutes, preferably 10-30 minutes at 3,000-14,000g and 10-25°C.
  • Fraction B is obtained in its paste-like form as the bottom phase and fraction C is obtained as clear oil as the top phase.
  • Fig. 3 represents gas chromatogram of Mixture A, form the reaction between wood phytosterols and sunflower oil taken at 60°C.
  • the mixture comprises phytosterol esters (16% by weight) derived from sunflower oil (6 main peaks ranging from 16.136-15.413 minutes), triglycerides of the oil (17.083 and 16.707), diglycerides (12.642), phytosterols (3 main peaks, ranging from 11.663-11.182) and free fatty acids (9.586, 8.686, 6.69).
  • Fig. 4 represents a gas chromatogram of Mixture B.
  • the mixture comprises phytosterol esters of saturated fatty acids (15.966, 15.751, 15.361) with a minor part of phytosterol esters of unsaturated fatty acids (16.335, 16.159, 16.044), triglycerides from the oil (16.904, 17.26), diglycerides (12.348), phytosterols (11.861, 11.580, 11.215) and minor amount of free fatty acids.
  • the total amount of sterol esters in this mixture is 31% (w/w).
  • Fig. 5 represents a gas chromatogram of Mixture C.
  • the mixture comprises phytosterol esters of unsaturated fatty acids (16.009, 15.825, 15.686), triglycerides derived from the oil (16.981, 16.597), diglycerides (12.506), phytosterols (11.526,11.242, 11.043) and minor amounts of free fatty acids.
  • the total amount of sterol esters in this mixture is 15% (w/w).
  • oils and fats examples include plant and vegetable oils (linseed oil, rapeseed oil, corn oil, olive oil, cocoa butter, rice brain oil, soybean oil, palm oil, kernel oil, castor oil, cotton seed oil, coconut oil, peanut oil, sunflower oil, and the like), animal oils (butterfat, fish oil and the like).
  • phytosterols and phytostanols examples include beta-sitosterol, campesterol, stigmasterol and brassicasterol, and stigmasterol, campestanol and sitostanol.
  • the concentrations of phytosterols, phytostanols, phytosterol esters, phytostanol esters, fatty acids and triglycerides were determined by a gas chromatograph, HP-5890, equipped with a flame ionization detector.
  • a capillary column, Quardex 400-1HT was used under the following separation conditions: injector and detector temperatures were maintained at 350°C, initial column temperature 160°C, followed by a 2 min. isotherm; thereafter, the oven temperature was raised at a rate of 5°C/min to 180°C; thereafter, the oven temperature was raised at a rate of 20°C/min to 400°C, followed by a 10 min. isotherm.
  • reaction was conducted with various types of oils varying by the fatty acids compositions. For each oil source, reaction as described above is conducted and fractions B, C are separated and weighed.
  • Table 1 presents the weight percentages of the oily fraction (B) and the spread fraction (C) obtained from esterification reaction of phytosterols with soybean source in different oils. Reaction was conducted in shaker incubator at 50°C for 24 hours, with phytosterols:oil weight ratio of 1:9 and catalyst:oil weight ratio of 1:5.
  • mixture A and fractions B and C are further analyzed to evaluate the differences in the composition of fatty acids in the phytosterol esters molecules.
  • Table 2 presents the fatty acid composition of selected vegetable oils as reference to the fraction results.
  • Tables 3-5 present the fatty acids composition of mixtures A, B, and C mixtures resulting from reactions with different types of oils.
  • SFA designates saturated fatty acids
  • MUFA designates monounsaturated fatty acid
  • PUFA designates polyunsaturated fatty acids.
  • the reaction conditions are similar to the described for Table 1.
  • Table 2 Fatty acid content of source vegetable oils
  • Table 3 Fatty acid content of phytosterol esters obtained in mixture
  • Table 4 Fatty acid content of phytosterol esters obtained in mixture B (spread phase)
  • Organic solvents that can be used are hexane, toluene, acetone, ethanol, methanol and others.
  • Example 1 Lipase-catalyzed alcoholysis of stigmasterol in canola oil
  • the lipase-catalyzed conversion of stigma sterol to stigma sterol ester in canola oil was performed using the following reaction conditions: 9g of a lipase preparation obtained according to WO 01/75083 were added to 50ml canola oil enriched with 4gr stigmasterol. The reaction mixture was then heated to 60°C for 14 hours. Following this period, samples were taken, diluted with n-hexane (30 ⁇ l reaction mixture/600 ⁇ l n-hexane) and injected into a gas chromatography system, as described above. The concentration of unreacted stigmasterol was determined according to GC and conversion was calculated as 94%.
  • the enzyme was filtered and the mixture was cooled to 25°C and left for 12hrs.
  • Mixture A The obtained mixture (herein referred to as Mixture A) has two distinct separated phases/fractions: an oil phase/fraction and a spread (paste-like) phase/fraction.
  • Mixtures B and C are obtained by centrifugation of Mixture A for 5 minutes, at 8000 x rpm at about 15°C.
  • Figs. 1 and 2 demonstrate gas chromatogram analysis of both individual fractions.
  • Fig. 1 represents gas chromatogram of Mixture B obtained by alcoholysis of stigmasterol in canola oil.
  • the mixture comprises stigmasterol palmitate (as confirmed by chemically synthesized analogous standard) (16.5minutes), triglycerides derived from the canola oil (19.35-18.12-minutes), diglycerides (14.37 minutes), stigmasterol (10.73 minutes) monoglycerides (11.42 minutes) and free fatty acids (8.72-6.54 minutes).
  • Fig. 2 represents a gas chromatogram of Mixture C obtained by alcoholysis of stigmasterol in canola oil.
  • the mixture comprises stigmasterol oleate (as confirmed by chemically synthesized analogous standard) (15.96 minutes),stigmasterol palmitate (16.56 minutes) triglycerides from the oil (19.42-18.17), diglycerides (14.38), stigmasterol (10.76 minutes), monoglycerides (11.45 minutes) and free fatty acids (8.75-6.57 minutes).
  • 100g of a lipase preparation obtained according to WO 01/75083 and 120g of phytosterols from soybean source (containing 0.3-4% Brassicasterol, 20-30% Campasterol; 11-20% Stigmasterol; >40% Beta Sitosterol) were added to 450g extra virgin olive oil in a 1 liter glass stirred reactor.
  • the reaction mixture is then heated to 50°C and stirred for 24 hours. Conversion of reaction was 93%.
  • the catalyst is separated by filtration at 50°C.
  • the filtered catalyst is added to a fresh mixture of 450g extra virgin olive oil with 120gr of unreacted phytosterols.
  • the 2 nd batch reaches 93% conversion after 24hrs as well. Filtration of catalyst is repeated and 566g of product (mixture A) are left at room temperature for 20hrs.
  • Mixtures B and C are obtained by centrifugation of Mixture A for 15 minutes, at 7,500xg and 25°C.
  • Mixture B the spread fraction
  • mixture C the oil fraction
  • composition of mixture A was: 16.3% diglycerides, 6.18% monoglycerides, 30.5% phytosterol esters and 5% free fatty acids and balance of triglycerides.
  • a reaction mixture obtained from canola oil source containing: 13wt% phytosterol esters, 20wt% diglycerides, 0.1-1wt% of free phytosterols and 5wt% free fatty acids was fed to a molecular still (glass made, 2 inch diameter, lab unit).
  • First pass was conducted at conditions enabling removal of free phytosterol and free fatty acids: 180-200°C and 0.01-0.001 mbar. Residue of first pass was fed again under different conditions that enable a variety of distillate compositions, as shown in Tables 7 and 8.
  • PSE designates phytosterol esters.
  • Fig. 7 represents a gas chromatogram of Mixture C2.
  • the mixture comprises phytosterol esters of unsaturated fatty acids (16.319, 16.125, 15.981), phytosterols (11.151, 10.850, 10.640) and diglycerides (13.24, 13.01).
  • the total amount of sterol esters in this mixture is >90% (w/w).
  • Fig. 9 represents a gas chromatogram of Mixture B2.
  • the mixture comprises mainly phytosterol esters of saturated fatty acids (15.371, 15.184, 15.047), smaller amounts of phytosterol esters of unsaturated fatty acids (15.761, 15.588, 15.461) and phytosterols (10.615, 10.310, 10.096).
  • the total amount of sterol esters in this mixture is >95% (w/w).

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Claims (26)

  1. Stoffzusammensetzung, umfassend Diacylglycerin(e), die hauptsächlich 1,3-Diacylglycerin(e) und mindestens ein in Fischöl gelöstes oder dispergiertes Phytosterolester und/oder Phytostanolester sind.
  2. Stoffzusammensetzung nach Anspruch 1, wobei die Zusammensetzung in zwei sichtbar verschiedene Fraktionen trennbar ist, eine Ölfraktion, umfassend Diacylglycerin(e), die hauptsächlich 1,3-Diacylglycerin(e), Triacylglycerin(e) und Phystosterolester und/oder Phytostanolester von hauptsächlich ungesättigter/ungesättigten Fettsäure(n) sind, und eine pastenartige Fraktion, umfassend Diacylglycerin(e), die hauptsächlich 1,3-Diacylglycerin(e), Triacylglycerin(e) und Phystosterolester und/oder Phytostanolester von hauptsächlich gesättigter/gesättigten Fettsäure(n) sind.
  3. Stoffzusammensetzung nach Anspruch 1, wobei die Zusammensetzung zwei verschiedene Fraktionen umfasst, eine Ölfraktion, umfassend Diacylglycerin(e), die hauptsächlich 1,3-Diacylglycerin(e), Triacylglycerin(e) und Phystosterolester und/oder Phytostanolester von hauptsächlich ungesättigter/ungesättigten Fettsäure(n) sind, und eine pastenartige Fraktion, umfassend Diacylglycerin(e), die hauptsächlich 1,3-Diacylglycerin(e), Triacylglycerin(e) und Phystosterolester und/oder Phytostanolester von hauptsächlich gesättigter/gesättigten Fettsäure(n) sind.
  4. Stoffzusammensetzung nach einem der Ansprüche 1 bis 3, umfassend von 1 bis 99 Gew.-% Diacylglycerin(e), die hauptsächlich 1,3-Diacylglycerin(e) sind, und von 1 bis 99 Gew.-% eines oder mehrerer in Fischöl gelöster oder dispergierter Phytosterolester und/oder Phytostanolester.
  5. Stoffzusammensetzung nach einem der Ansprüche 1 bis 4, ferner umfassend Monoglyceride.
  6. Stoffzusammensetzung nach Anspruch 4 oder Anspruch 5, umfassend von 1 bis 99 Gew.-% Diacylglycerin(e), die hauptsächlich 1,3-Diacylglycerine sind, von 1 bis 99 Gew.-% Phytosterolester und/oder Phytostanolester und von 0 bis 50 Gew.-% Monoglyceride und von 1 bis 99 Gew.-% Triacylglycerin(e), wobei die Zusammensetzung vorzugsweise von 3 bis 50 Gew.-% Diacylglycerin(e) umfasst, die hauptsächlich 1,3-Diacylglycerine sind, von 7 bis 48 Gew.-% Phytosterolester und/oder Phytostanolester und von 2 bis 90 Gew.-% Triacylglycerin(e).
  7. Stoffzusammensetzung nach einem der Ansprüche 1 bis 6, wobei das Phytosterol ausgewählt ist aus der Gruppe, bestehend aus beta-Sitosterol, Campesterol, Stigmasterol und Brassicasterol und wobei das Phytostanol ausgewählt ist aus der Gruppe, bestehend aus Stigmastanol, Campestanol und Sitostanol.
  8. Stoffzusammensetzung nach einem der Ansprüche 1 bis 7, wobei das oder die Phytosterolester und/oder das oder die Phytostanolester C14-C22-Ester sind, vorzugsweise gesättigte oder ungesättigte C16-C18-Fettsäuren, z. B. Öl-, Linol-, Linolen-, Palmitin- und Stearinsäuren.
  9. Stoffzusammensetzung nach Anspruch 8, wobei das oder die Phytosterolester und/oder Phytostanolester C14-C22-Ester sind, vorzugsweise ungesättigte C16-C18- Fettsäuren.
  10. Stoffzusammensetzung nach Anspruch 1, umfassend Diacylglycerin(e), die hauptsächlich 1,3-Diacylglycerin(e), Triacylglycerin(e) und mindestens 25 Gew.-% Phytosterolester und/oder Phytostanolester aus hauptsächlich ungesättigten Fettsäuren sind.
  11. Zusammensetzung nach Anspruch 10, umfassend mindestens 95 Gew.-% Phytosterolester und/oder Phytostanolester von hauptsächlich ungesättigten Fettsäuren.
  12. Nahrungsergänzungsmittel oder Lebensmittelprodukt, umfassend die Stoffzusammensetzung nach einem der Ansprüche 1 bis 11.
  13. Verfahren zur Herstellung einer Stoffzusammensetzung, umfassend Diacylglycerin(e), die hauptsächlich 1,3-Diacylglycerin(e) und mindestens ein in Fischöl gelöstes oder dispergiertes Phytosterolester und/oder Phytostanolester sind, wobei das Verfahren den Schritt des Veresterns von Phytosterol(en) und/oder Phytostanol(en) in Fischöl zum Ergeben eines Produkts umfasst (bezeichnet als Mischung A), das aus mindestens einem Phytosterolester und/oder Phytostanolester besteht, und Diacylglycerin(en), die hauptsächlich 1,3-Diacylglycerin(e) in Fischöl sind.
  14. Verfahren nach Anspruch 13, wobei das Produkt in zwei sichtbar verschiedene Fraktionen trennbar ist oder diese umfasst, eine Ölfraktion, umfassend Diacylglycerin(e), die hauptsächlich 1,3-Diacylglycerin(e), Triacylglycerin(e) und Phystosterolester und/oder Phytostanolester von hauptsächlich ungesättigter/ungesättigten Fettsäure(n) sind, und eine pastenartige Fraktion, umfassend Diacylglycerin(e), die hauptsächlich 1,3-Diacylglycerin(e), Triacylglycerin(e) und Phystosterolester und/oder Phytostanolester von hauptsächlich gesättigter/gesättigten Fettsäure(n) sind.
  15. Verfahren nach Anspruch 13, wobei die Ölfraktion etwa 10 bis 20 Gew.-% Phytosterolester und/oder Phytostanolester von hauptsächlich ungesättigter/ungesättigten Fettsäure(n) enthält und die pastenartige Fraktion des Produkts etwa 30 bis 35 Gew.-% Phytosterolester und/oder Phytostanolester aus hauptsächlich gesättigter/gesättigten Fettsäure(n) enthält.
  16. Verfahren nach einem der Ansprüche 13 oder 15, wobei das oder die Phytosterolester und/oder das oder die Phytostanolester C14-C22-Ester sind, vorzugsweise gesättigte oder ungesättigte C16-C18-Fettsäuren, wobei die Fettsäuren ausgewählt sind aus der Gruppe, bestehend aus Öl-, Linol-, Linolen-, Palmitin- und Stearinsäuren.
  17. Verfahren nach einem der Ansprüche 13 bis 16, wobei das Phytosterol ausgewählt ist aus der Gruppe, bestehend aus beta-Sitosterol, Campesterol, Stigmasterol, Brassicasterol, und wobei das Phytostanol ausgewählt ist aus der Gruppe, bestehend aus Campestanol und Sitostanol.
  18. Verfahren nach einem der Ansprüche 13 bis 17, ferner umfassend die Schritte des Trennens der beiden Fraktionen von Mischung A, um ein erstes Produkt (bezeichnet als Mischung B) zu ergeben, das Diacylglycerin(e), die hauptsächlich 1,3-Diacylglycerin(e), Triacylglycerin(e) und Phytosterolester und/oder Phytostanolester von hauptsächlich gesättigten Fettsäuren sind, und ein zweites Produkt (bezeichnet als Mischung C), das Diacylglycerin(e), die hauptsächlich 1,3-Diacylglycerin(e), Triacylglycerin(e) und Phytosterolester und/oder Phytostanolester von hauptsächlich ungesättigten Fettsäuren sind, umfasst.
  19. Verfahren nach Anspruch 18, wobei die Trennung der zwei Fraktionen der Mischung A durch Zentrifugieren erfolgt.
  20. Verfahren nach Anspruch 18, wobei der Gehalt an Phytosterolester(n) und/oder Phytostanolestern in der Mischung C ferner zum Ergeben eines Produkts (bezeichnet als Mischung C1) angereichert wird, das mindestens 25 Gew.-% Phytosterol- und/oder Phytostanolester von hauptsächlich ungesättigten Fettsäuren umfasst.
  21. Verfahren nach Anspruch 20, wobei die Mischung C durch Behandlung mit Aceton angereichert ist.
  22. Verfahren nach Anspruch 20, wobei die Mischung C durch Behandlung mit Toluol angereichert ist, um reine Phytosterol- und/oder Phytostanolester (mindestens 95 Gew.-%) von hauptsächlich ungesättigten Fettsäuren (bezeichnet als Mischung C2) zu ergeben.
  23. Verwendung einer Stoffzusammensetzung, die eine Mischung aus Diacylglycerin(en) umfasst, die hauptsächlich 1,3-Diacylglycerin(e) und Triacylglycerin(e) mit Phytosterolester und/oder Phytostanolester von hauptsächlich in Fischöl gelöster/gelösten oder dispergierter/dispergierten ungesättigter/ungesättigten Fettsäure(n) sind, als Nährstoff oder Nahrungsergänzungsmittel.
  24. Nährstoff oder Nahrungsergänzungsmittel nach Anspruch 12, ferner umfassend Monoacylglycerin(e).
  25. Nährstoff oder Nahrungsergänzungsmittel nach Anspruch 12 oder Anspruch 24 in Dosierungseinheitsform, vorzugsweise als Tablette oder Kapsel.
  26. Nährstoff nach einem der Ansprüche 12, 24 und 25, der ein beliebiges von cholesterinarmer Butter, Kakaobutter, wasserfreiem Milchfett, Eis, Kaffeeweißer und Sahne, Milchprodukten, insbesondere Käse und anderen cholesterinhaltigen Lebensmitteln ist.
EP03734819.0A 2002-01-31 2003-01-30 Fraktionierung von phytosterolestern in öl Expired - Lifetime EP1472270B1 (de)

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CA2473250A1 (en) 2003-08-07
BR0307101A (pt) 2004-12-28
AU2003209617B2 (en) 2009-09-17
ES2619163T3 (es) 2017-06-23
WO2003064444A1 (en) 2003-08-07
KR20040096544A (ko) 2004-11-16
KR100934072B1 (ko) 2009-12-24
IL162764A (en) 2008-08-07
IL147942A0 (en) 2002-08-14
CN1668631A (zh) 2005-09-14
MXPA04007372A (es) 2005-06-08
NZ534160A (en) 2007-03-30
US20050054621A1 (en) 2005-03-10
CN100408592C (zh) 2008-08-06
EP1472270A1 (de) 2004-11-03
JP2005518421A (ja) 2005-06-23

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